These were a hit in the staff room at my school. I know they’re good when people say, “You could SELL these!”. Yes!!!

3/4 cup butter (1 1/2 sticks)
1 cup brown sugar (firmly packed)
1 1/2 cups flour
1 cup quick oats
3/4 tsp baking soda
1/2 tsp salt
1/2 cup milk
14 ozs caramels (unwrapped about 48)
pinch of coarse salt
1 cups dark chocolate chips (I used Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
1 cup chopped pecans

1. Preheat oven to 350 degrees.
2. Combine butter and sugar in mixer until combined. Add flour, oats, salt, and baking soda. Beat at medium speed until combined and crumbly, about 3 minutes. Reserve 1 cup of crumb mixture.
3. Press remaining crumb mixture into the bottom of a 13 x 9 inch greased pan. Bake for 10 min.
4. Combine milk and caramels in a saucepan. Cook over medium low heat, stirring occasionally, until mixture is creamy.
5. Sprinkle partially baked crust with chocolate chips and pecans.
6. Pour caramel mixture evenly over the chocolate and pecans. Sprinkle with a small amount of coarse kosher salt.
7. Sprinkle evenly with reserved crumb mixture.
8. Bake for 18-22 minutes, or until caramel is bubbly around the edges.
9. Cool completely (This is the most difficult part of the recipe.)
10.Cut into bars.

Serves 60
Adapted from “Chocolate Caramel Oatmeal Bars” on

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